Leanne’s Perfect Pavlova

Our handmade spirits are made in small batches. Fresh fruit is soused in either gin or vodka (depending on your flavour) for many hours before being strained and the final finishing touches added to make our unique Lone Stag Spirits. It’s a secret family recipe.

What is left (once the spirit is made) is a sumptuous concoction of alcohol infused fruit. We thought long and hard about what we could do with these ‘leftovers’. We wanted to be zero waste and it seemed a crime to throw it in the food recycling!!

The brainwave hit when I was making a pavlova for Sunday afternoon tea. The mother-in-law was visiting and I was set on impressing her with my culinary skills (!). I popped some spirit infused raspberries on top and it was a hit. I was an instant Nigella!!!

So. We bottled it up and added it to our range. It seems it wasn’t just a hit with my in-laws – you guys love it too!!

Frisky Fruits were born. The perfect Chef’s accompaniment.

Each jar of our Frisky Fruits comes with a recipe card with lots of ideas for you to try. But I thought I’d share with you my pavlova recipe today. It’s easy peasy.

Leanne’s Perfect Pavlova Recipe

Now my friends, there are two ways to make my perfect pavlova. If you’re feeling adventurous you an make your own. If you are a little time poor (we all get like that at times don’t we?) you can buy a pre-made merengue from your favourite supermarket. There is no shame in this, I won’t tell anyone!!

Serves 6 – 8 people. Preparation time 25 mins. Cooking time 1 hour

Ingredients

4 egg whites

250g caster sugar

1 tsp white wine vinegar

1 tsp cornflour

1 tsp vanilla extract

One jar of Lone Stag Frisky Fruits

400g of your favourite seasonal berries

Method

Heat oven to 150C/130C fan or gas mark 2

Using a pencil, mark out the circumference of a dinner plate on baking parchment.

Whisk 4 egg whites with a hand mixer until they form stiff peaks, then whisk in 250g caster sugar, 1 tbsp at a time, until the meringue looks glossy.